‘Kitchen and Restaurant Guide for Starters’ Prepare and serve hot beverages, teas and coffees

The Service of Hot Beverages – Tea, Coffee and Speciality Coffees

Key Features for Equipment Preparation Always try to thoroughly clean and check the working functions of all equipment prior to service. Wearing a protective coat over your service uniform whilst you undertake these preparation duties is good working practice. All electrical equipment should be isolated from mains supply before cleaning. Certain equipment will always have a set of written recommendations and instructions for use, cleaning and maintenance. These should always be followed especially with reference to nominated cleaning agents.

Hot beverages Hot beverages include the following; Tea Tea varieties – Indian, Ceylon, China and Herbal

Tea An infusion of leaves from evergreen shrubs Teas used in the stillroom Blended teas sold under brand names Type of tea used depends on: customers’ choice cost Stillrooms carry a varied stock of Indian, Ceylon and China tea.

Brewing and serving tea Tea is an infusion - therefore the maximum flavour is required from the brew The type of tea served should always govern the style of service

Making a perfect cup of tea http://www.youtube.com/watch?v=2ooT1Hl3mks&feature=related

How to brew tea Heat the pot before putting the dry tea or tea bags in so maximum heat can be obtained from the boiling water Measure the dry tea / tea bags according to the quantity required Make sure the water is boiling on entering the tea pot Allow to brew for 3 – 4 minutes

Tea growing areas Originating in China, tea is also grown in Indian and Indonesia.

Teas The raw leaves are affected by: The soil in which they grow The climate - the weather The time of picking The leaves which make the best tea are newest on the bush, regular pruning encourages new growth. Tea buds are picked by hand.

Processing of Tea Tea buds are taken to a factory and air dried Picked Air dried in factory Dried leaves Rolled Crush leaves Crushed leaves Humid atmosphere Fermentation & oxidation Tea Sorted by size Different growth blended for tea bags Packed Shipped worldwide Processing of Tea Tea buds are taken to a factory and air dried The dried leaves are then rolled to crush the leaves The leaves are then placed in a humid atmosphere and left to ferment and oxidize The tea is then sorted by the size of the leaves and packed to be shipped world wide The different growths are blended for loose tea in tea bags

Indian or Ceylon Tea Made in china or metal tea-pots A blend of teas from all parts of India is often served as afternoon tea or after a meal

China Tea Made from a special blend of tea More delicate in flavour and perfume than any other tea Lacks ‘body’

Blended Tea Earl Grey Renowned for its perfumed aroma and flavour http://www.youtube.com/watch?v=VyQa0kIWBQ0&feature=related English Breakfast Tea Traditionally a pungent blend of Assam and Ceylon teas Helps to digest a full English Indians call it “bed tea” is its strength and ability to wake and stimulate the metabolism Milk and sugar is generally offered whilst being served.

Russian or Lemon tea Often made Indian or Ceylon tea Usually served with a slice of lemon. Served in ¼ litre (½ pint) glass in a silver holder with a handle on a doily on a side plate with a teaspoon Sugar is served separately

Herbal Tea or Tisane Any herbal infusion other than from the leaves of the tea bush Can be made with fresh of dried flowers, leaves, seeds or roots Made by pouring boiling water over the plant parts and letting them steep for a few minutes Seeds and roots can also be boiled on a stove The tisane is strained, sweetened if necessary and served Many different fruit and herbal teas available including chamomile tea, mint tea. Lemon verbena tea and nettle tea Almost any herb can be made into a tea or infusion.

Herbal teas or tisanes should always be made in china pots in order to preserve the delicate flavour, and served without milk or any other additions

Coffee Bean Varieties The majority of coffee comes from either the Arabica coffee bean or the Robusta coffee bean. The Arabica bean has many different varieties.

Map of Coffee Bean Growing Areas of the World

Arabica Varieties of Coffee Colombian – Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and intensely aromatic. Costa Rican Tarrazu – Dark, Strong beans from Costa Rica Ethiopian Harrar – Complex and fruity flavour Colombian Milds – Coffee from Colombia, Kenya, Tanzania - all are washed Arabica's Jamaican Blue Mountain – from the blue mountain region of Jamaica Java - From the Island of Java in Indonesia Kenyan – known among coffee enthusiasts to have a bright acidic flavour

Silver service of coffee The service salver rests on a neatly folded service cloth. This allows the server to rotate the service salver so that whatever is to be served is nearest the coffee cup Note the positioning of the items, the coffee pot, cream jug and two sugar basins with their teaspoons and containing a choice of either brown or white sugar. The required amount of sugar is placed in the cup Note the position of the service salver just above the coffee cup. The service salver is now rotated on the service cloth so that the hot coffee pot and cream jug are in their correct positions for serving

Coffee The different types of coffee service include: Coffee by silver service method Filter method Coffee still machine Coffees made by use of espresso machine such as: Americano Espresso coffee Café au Lait Cappuccino Café latte Double/double shot Flavoured coffee Mocha

Service of coffee Silver service of coffee: Coffee is served after either lunch or dinner. Traditionally it was served in a demi-tasse but more commonly now it is served in a breakfast cup. Demi-tasse cup The coffee setting: cup on a saucer placed on a side plate the coffee spoon resting in the saucer - at right angles under the handle of the cup

Filter method An electric filter coffee making machine is used. The machine contains a water tank that will heat up the amount of water required to make one jug of coffee An indicator light will signal when the correct temperature has been reached, and if a measured jug, full of cold water is poured into a slot at the top of the machine, the hot water will filter through a measured quantity of coffee into the jug below This is an efficient and quick method of making jugs of ground coffee and is used in restaurants, coffee shops, and in conference and function suites

Coffee still machine This machine is heated by electricity or gas and is an expensive piece of equipment, normally used in hotels where coffee is made in large quantities in the still room. It has a central boiler that produces boiling water either via a tap for direct use (this is used for tea) This machine also has steam injection point for the warming of milk to be served with the coffee

Espresso Machine A typical, pump-driven consumer espresso machine. An espresso machine is used to produce the traditional Italian coffee beverage called espresso.

Espresso coffee A single shot of coffee In an espresso cup.

Americano coffee Americano coffee (regular coffee) is a mixture of a single shot of espresso with about 7 ounces of water.

Café au lait A slightly less intense version of Cafe Latte, due to it being made with brewed coffee instead of espresso

Cappuccino A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth.

Café latte A mixture of a single shot espresso in steamed milk.

Double/double shot A double/double shot is a double shot of espresso.

Flavoured coffee Coffee with an added flavour Examples: Hazelnut, Vanilla, Raspberry and Cherry flavoured syrup added to the coffee

Speciality Liqueur Coffee Coffee Name Liqueur/Sprit Irish Coffee Irish whiskey Russian Coffee Vodka Calypso Coffee Rum Coffee Royale Brandy Baileys Coffee Baileys Irish Cream English coffee Gin Jamaican Coffee Tia Maria and Rum Monk’s Coffee Benedictine Seville Coffee Cointreau

How to make Irish Coffee Video http://www.youtube.com/watch?v=Ivk_ZzVx0jQ

Making Liqueur Coffees Heat a 6 2/3rds Paris goblets, by filling glass with boiling water, placing a teaspoon in the goblet to conduct the heat and avoid cracking the goblet Empty the water out of glass, add sugar to the glass, the sugar aids the floating of the double cream on the surface of the hot coffee Pour in the piping hot strong black coffee Stir well to dissolve the sugar Now add one measure of liqueur or spirit and stir well at this stage to blend all the ingredients together 6. The liquid should now be within 2½ cm of the top of the goblet . 7. Using double cream, pour it slowly over the back of a spoon onto the top of the coffee